Ingredients with Measurements:
- 1.5 kg pork roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp vegetable oil
- 1 cup beef broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix together breadcrumbs, milk, eggs, parsley, chives, salt, pepper, and paprika.
3. Heat vegetable oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
4. Add onion and garlic to the breadcrumb mixture and mix well.
5. Cut a pocket into the pork roast and stuff the breadcrumb mixture inside.
6. Place the pork roast in a roasting pan and pour beef broth over it.
7. Roast for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
8. Let the pork roast rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 21g
Carbohydrates: 12g
Protein: 40g
Sodium: 700mg
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or turkey breast.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced apples or cranberries to the breadcrumb mixture for a sweet and savory twist.
- Use different herbs such as thyme or rosemary for a different flavor profile.
- Add diced bacon or sausage to the breadcrumb mixture for added flavor.
Tips and tricks:
- Make sure to tie the pork roast with kitchen twine to keep the stuffing inside.
- Use a meat thermometer to ensure the pork roast is cooked to the correct temperature.
- Let the pork roast rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork roast and arrange on a platter with roasted vegetables and potatoes.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a side of sauerkraut or red cabbage.
Suggested side dishes:
Roasted potatoes, green beans, or glazed carrots.
Troubleshooting advice:
If the stuffing is falling out of the pork roast, use toothpicks to secure it.
Food safety advice:
Make sure to cook the pork roast to the correct temperature to avoid foodborne illness.
Food history:
Gefüllter Schweinsbraten is a traditional German dish that is typically served during Oktoberfest.
Flavor profiles:
Savory, herby, and slightly spicy.
Serving suggestions:
Serve with a cold beer or a glass of Riesling.
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Region: German